We’ve had a bumper crop of strawberries here in Australia but sadly, some people have been sabotaging them by placing needles into the strawberries. This has caused the start of a campaign to buy more strawberries to support the farmers. The only thing to be careful of is to cut the strawberries up first to ensure there are no foreign objects present. Cut them up, don’t cut them out is the tagline so this is the first of three recipes using strawberries. First, the vegan recipe for strawberry ice-cream and then the dairy one underneath.
320 g tin of coconut condensed milk (I use the Panaroo one available from the Asian section of Woolworths)
400 g tin of coconut cream (I use the Aldi version which has no thickeners in it)
500 g fresh strawberries (please cut them up first)
1 tablespoon vanilla
- Place all ingredients into a blender or thermocooker and blend thoroughly.
- Place into a freezer safe container and freeze until set.
You don’t need an ice-cream maker to set this ice-cream as it will set without ice crystals. It does set very firmly. If you want a softer ice-cream, add more vanilla or add some alcohol to the mix (e.g. rum) which will prevent it from freezing so hard. You need to leave it on the bench a while to soften before scooping. Another idea is to freeze it into small muffin sized silicone moulds so that it is already portioned out for easy removal. You can also make this ice-cream using other fruit. I often make mango ice-cream this way.
600 g thickened cream (or pure cream) Ensure it has no gluten thickeners in it.
400 g tin of sweetened condensed milk
500 g strawberries (cut up)
1 tablespoon vanilla
- As for the vegan version above
This is obviously not a dairy-free post! I’m on a group page on Facebook called ‘Bellini Addicts’. It’s a great place to get help with using the Bellini Intelli Kitchen Master (my new thermocooker). I’ve noticed that a lot of people complain about taking forever to make butter or even just whipped cream. I had some cream that needed to be used so I thought I’d have a go. Here are the pictures and method:
For whipped cream
Make sure that the jug is cool and that the sharp (chopping) blade is inserted. Do *not* insert the ‘butterly’ (also called mixing tool). Add the cream (it must be full fat) to the jug and set to speed 10 for 10 seconds and press start. This will give a very soft whipped cream. If you want it firmer, set to speed 6 for 3 seconds and press start. It’s done! Just to make it crystal clear – the ‘butterfly’ tool is not used.
For 4 minute butter
Again, make sure that the jug is cool and that the sharp (chopping) blade is inserted. Do *not* insert the butterfly at this stage. Set to speed 10 for 10 seconds and press start. Repeat this 4 times (50 seconds in all), scraping down the jug after the first 2 times. It should start looking like this:
Scrape down the sides with a spatula and insert the ‘butterfly’. Set to speed 3 for 2 minutes and press start. At some point soon you will hear a sloshing sound as the buttermilk separates. This happened for me at 1 minute but I let it go to 1.5 minutes to be sure and then pressed stop. This is what it looks like:
Drain the buttermilk and save for using in cakes or pancakes. After this you need to wash the butter. Add a cup of fridge cold water to the butter. Set to speed 3, 30 seconds and press start. Drain the water and repeat with another cup of water. The butter is done (picture below). If you want to add oil and salt to make spreadable butter this is when to do it.
It’s my son’s birthday tomorrow and I’m busy cooking cakes. Here’s a carrot cake recipe that I’ve had for so long that I don’t know where it came from originally.
300 g gluten-free self-raising flour
215 g raw sugar
1 teaspoon mixed spice
1 teaspoon cinnamon
40 g dessicated coconut
1/2 metric cup chopped walnuts (optional – I left them out this time because my nut-allergic daughter is visiting tomorrow)
2 cups grated carrot (mine weighed 250 g)
250 ml (210 g) vegetable oil
3 teaspoons Orgran No Egg (or EnerG) mixed with 120 ml water (If you can eat eggs, use 3 eggs)
1. Mix together the flour, sugar, mixed spice, cinnamon and coconut in a large bowl.
2. Add the grated carrot and mix into the dry ingredients.
3. Add the oil and egg-replacer mixture and mix thoroughly with a wooden spoon.
4. Place into muffin cases (about 1/2 full).
5. Bake at 160 C fan-forced (180 C/350 F conventional oven) for 25 minutes or until a skewer inserted comes out clean.
I’m not usually a fan of icing but these cakes taste great with a cream cheese icing (this part is not dairy-free):
Icing: Mix 125 g cream cheese, 1 teaspoon vanilla and 60 g soft butter together until well combined. Add in 350 g of sifted icing mixture and 20 ml of lemon juice.
I saw this fabulous picture on Facebook recently and just had to have a go at making something like it. I haven’t followed the recipe given there but used one that I’ve had for years. Yummy, chewy brownies with strawberry cream!
185 g chocolate (I used milk chocolate)
125 g butter
80 ml water
175 g caster sugar
150 g gluten-free plain flour
2 teaspoons Orgran No Egg (or use EnerG) – If you can eat eggs use 2 eggs and omit the water above
1 cup walnuts (optional – I didn’t use them this time)
1. Grease and line a 20 cm square cake pan.
2. Melt butter and chocolate with the water over low heat.
3. Stir in sugar and mix well. (If using eggs, add them here)
4. Sift the flour and No Egg powder together.
5. Stir in flour and walnuts and mix really well to avoid lumps of flour.
6. Pour into the pan and bake at 160 C fan-forced (180 C/350F conventional oven) for 40-45 minutes.
7. When it has cooled to room temperature, remove the brownie and place on a cutting board. Cut out hearts using a heart cutter. Place the hearts onto a plate and refrigerate to become firmer. Keep the leftover bits for nibbles.
1. Whip 200 ml of thickened cream until quite thick. Blend 100 g of strawberries and mix in with the cream (reserve a little for the plate if you like).
2. Place some strawberry puree on the serving plate. Place 3 hearts onto the plate. Pipe strawberry cream onto the hearts.
3. Place a heart brownie on top and dust with icing sugar.
One of the things that’s impossible to make without eggs is lemon curd. The closest I can get to that lovely tangy lemon taste is this lemon cream pie. When I made it I tipped it up accidently when tranferring to the fridge so it looks a little messy. It still tasted fine. Each time I make it we wonder if we could manage with less sugar as we’d prefer less sweetness and more tang, so the next time I make it I’ll reduce the sugar to 100 g. I used a biscuit base, but a cooked sweet pastry base would work well with this too. This is the recipe I used:
1 packet gluten-free biscuits (I used the Leda gingernut biscuits – 205 g)
90 g butter
Crush the biscuits with a food processor and add the melted butter. Press evenly into a glass pie dish. Don’t use a springform pan as the filling is runny and may soak through the biscuit base and leak out of the tin.
600 ml cream
2 teaspoons lemon zest
juice from 3 lemons (mine came to about 200 ml – it doesn’t have to be exact)
120 g sugar
1/4 cup hot water
2 teaspoons gelatine
1. Sprinkle the gelatine over the hot water and allow to soften while preparing the other ingredients.
2. In one saucepan heat the cream and lemon zest until warm but not boiling.
3. In the other saucepan heat the lemon juice with the sugar until the sugar dissolves. Don’t cook anymore as you don’t want a syrupy mix, you just want to dissolve the sugar.
4. Stir the gelatine until it is well mixed with the water then add to the lemon juice mixture and mix. Add in the heated cream and mix well to combine.
5. Pour into the biscuit base and refrigerate until set. It will take quite a while (I leave mine overnight – I think it would need at least 4 hours).